Wednesday, July 7, 2010

Pirogue pastry with Moroccan filling

I have to say it is a must that you like Moroccan food to really enjoy this dish. Our 15th dish is made from leftovers of the Basic Bolognese we made on Monday spiced up with traditional Moroccan spices and ingredients (cumin, cinnamon and chickpeas) wrapped in puff pastry. I like those spices separately but mixed together it just doesn't make my taste buds dance. My husband and I have decided to stay away from that kind of food in the future as we have not yet tried anything from the Moroccan cuisine we actually enjoyed. However I will not rob you of reading Carina's experiences with this dish on her blog - HERE and share the recipe with those of you who are fans of Moroccan food. 

For four people you'll need:
1 can of chickpeas
2 tablespoons extra virgin olive oil
1 tablespoon cumin
2 teaspoon cinnamon
1 batch of basic bolognese
2 tablespoons harissa (you can leave out the harissa or substitute with chilli powder)
100 grams fresh baby spinach leaves
4 sheets of ready-to-use puff pastry
2 egg yolks
2 teaspoons whole cumin seeds
Salt flakes

Accompaniment:  salad, natural yoghurt and lemon wedges

Pre-heat the oven to 200C (about 400F). Let the water drain from the chickpeas and heat up the oil in a large sauté pan. Toast the chickpeas in the pan with cinnamon and cumin for about 2 minutes.

Add the basic bolognese and bring it to a boil. Add the harissa and spinach and let it cook for about 2 minutes. Let the mixture cool down again.Season with salt and more harissa.

Divide the puff pastry sheets in two and roll them out. It gives more room for the filling. Put about 2 tablespoons of the filling in the middle of each pastry sheet fold it together around the filling and press the edges with a fork to make sure the filling stays inside. Put the pastry pirogues onto a baking sheet brush them with the egg yolks and sprinkle with whole cumin seeds and salt flakes.

Bake the pirogues in the oven for about 20 minutes until they are golden and crisp. Leave them on a grid to cool off for about 5 minutes and serve with salad, yoghurt and lemon wedges.

Bon appetit...


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